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vinegar Tharîda

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Vinegar Tharîda, Which is One of the Best. Take the fatty meat from the fattest parts, chop it and put it in the pot with salt, onion, pepper, saffron, cumin, garlic, strong vinegar and a quantity of oil, put it on a moderate fire and when the meat is done put in what you have of vegetables, such as large tender turnips, eggplants and gourds, peeled and cooked separately [from the meat]. As for the eggplants, make the tharida with them whole and uncut, and the turnips likewise, and the gourds [should be] the largest possible, after pressing out their water. And add vinegar to taste and when it is all cooked, take it off the fire, moisten with it the crumbled tharid of leavened bread and repeat the moistening until it is ready, pour the couscous on it and it turns out marvelously.


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